Recipe: Venison Medallions

with red cabbage, glazed maroni and traditional noodles

If you love tender game you should start cooking soon because the season ends at the beginning of January. Erwin Werlberger shares his legendary ‘Medallion of venison with red cabbage, glazed chestnuts and traditional noodles’ recipe below.

The preparation

Season, sauté, reduce temperature, add butter and herbs. Pour over the meat and then cook at 90°C for 14 min at a core temperature of 54°C in the oven.

Red Cabbage

Caramelise sugar in a saucepan, deglaze with vinegar and alcohol, add onion goose fat and reduce by half. Add honey, orange-lemon juice and cranberries. Add the marinated red cabbage, cook until soft and lastly add grated apples. Season to taste.

Maroni

Caramelise the sugar, add butter and chestnuts, deglaze with alcohol and pour in the cream. Allow to reduce until the result is a creamy consistency.

Traditional Noodles

Dice the potatoes, boil in salted water, pass, leave to evaporate and press through the potato press. Stir cream cheese and yolk with potatoes, season and finally add corn and flour and knead into a smooth dough.

Cut in half, roll out with a little flour, shape into a roll. Roll the dough into thick fingers, cut off at an angle and turn off on the work surface until the typical shape of traditional noodles are formed. Place on lightly floured baking paper, bring to a boil in salted water and leave to infuse. Then drop in ice water.